Meera Sodha’s vegan recipe for gluten-free tahini banana bread

Creating a recipe for a vegan and gluten-free banana bread was my Mount Everest. Taking out wheat flour, dairy and eggs from traditional cake baking left me with just bananas and sugar, pero, thanks to the know-how of Freddie Janssen de Snackbar en Londres (whose vegan tahini banana bread is excellent), as well as a generous online community who recommended buckwheat flour, plus seven rounds of testing, I finally arrived at a recipe that, personally, I cannot keep my hands off.

You’ll need a 1kg loaf tin.

Deberes 5 min
cocinero 1 hora 15 min
Hace 1 x 1kg loaf

2 cucharada rapeseed oil, plus extra for greasing
250g buckwheat flour
1½ tbsp milled flax seed
1 cucharadita de polvo de hornear
¾ tsp bicarbonate of soda
¾ tsp fine sea salt

5 large bananas, peeled to get 400g flesh – save the excess to decorate
80g tahini – I like Cypressa brown
180g light brown soft sugar
1½ tsp apple cider vinegar
1 tbsp vanilla extract
200ml whole oat milk
– check it’s gluten-free, because not all brands are
Good vegan butter, to serve – such as Naturli

Calentar el horno a 200C. (180Ventilador C)/390F / gas 6. Line a 1kg loaf tin with a long strip of baking paper, making sure some hangs over the edges, and grease the sides with a little oil.

Put the buckwheat flour, milled flax, baking powder, bicarb and salt in a large bowl and whisk to distribute everything evenly.

Ralladura finamente rallada y jugo de, use a fork to mash 400g bananas to a paste, then add the tahini, azúcar, oil, vinegar, vanilla and oat milk. Mezclar bien, then scrape into the flour bowl and mix until the batter is smooth and uniform.

Pour into the lined tin, then tap it on a work bench to level out the surface and release any air bubbles. Thinly slice the remaining banana into 12 coins and lay these on top of the cake in four rows of three, as in the photograph.

Hornear por 30 minutos, then turn down the oven to 180C (160Ventilador C)/350F / gas 4, turn the tin around and bake for a further 30 minutos, until the top of the bread is golden and a skewer comes out clean. Take out of the oven, leave to cool in the tin, then lift out using the baking paper “handles”. Cut into thick slices, spread with vegan butter and serve.




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